Maharashtrians celebrate Poha or beaten rice like no other state in India. Kanda Pohe, Batata Pohe, Vangi Pohe, Kolache Pohe, Peas Poha … I can go on and on with the list of the recipes. Today it is the turn of another recipe called Dadpe Pohe.
Dadpe Pohe | A Snack from Maharashtra
This is a simple recipe made with thin pohe (patal pohe) and involves no cooking apart from the tempering. It makes for a great tea-time snack and can be made quickly when you have unexpected guests as well.
I had originally posted this recipe in 2012, when I learnt of it from Swapna Shirwalkar. Today I made it again and decided to include a step-by-step pictorial and also update the photos. 🙂
Thank you Swapna for this recipe of Dadpe Pohe that has now become a staple in our home.
How to Make Dadpe Pohe
Dadpe Pohe | A Snack Recipe from Maharashtra
Ingredients
- 2 Cups Patal Pohe, Thin Poha
- 1 Cup Finely Chopped Onion
- 3/4 Cup Finely Chopped Tomato
- 2 tbsp Lemon Juice
- 1 tsp Sugar
- Salt to Taste
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1/3 Cup Peanuts
- 1/2 tsp Turmeric
- 2 Large Pinches Hing, Asafoetida
- 2-3 tsp Finely Chopped Green Chillies
- 1/3 Cup Grated Coconut
- 1/4 Cup Finely Chopped Coriander
Instructions
- In a large bowl, add the onion, tomato, sugar, and salt.
- Using your hand, mix well while mashing the onion and tomato a bit.
- Set aside.
- In a pan, heat the oil.
- Add the mustard seeds and let them crackle.
- Add the peanuts and stir-fry till the peanuts start to pop.
- Add the cumin seeds and stir-fry for 10 seconds.
- Turn off the heat.
- Add the green chillies, turmeric, and asafoetida.
- Mix well.
- Add the tempering to the onion-tomato mix.
- Mix well.
- Add the lemon juice and mix well.
- Add the pohe.
- Using a light hand, mix well till the pohe and the onion-tomato mix are integrated. Ensure that you use a light hand or the pohe will disintegrate.
- Garnish with grated coconut and coriander.
- Serve immediately.
Notes
- I forgot to add the coriander to the final garnish so it does not appear in the photos. 🙁
- If you want to make this in advance, then keep the onion-tomato mix, tempering and pohe separate till just before you want to serve. Because we use the thin variety of pohe here, the Pohe will disintegrate if kept too long.
- If you cannot find the thin variety of beaten rice, then use the regular pohe. Sprinkle about 2-3 tbsp water (ideally coconut water) on it, mix and set aside for 5 mins.
- In my recipe, I added the tempering and lemon juice to the onion-tomato mix. Traditionally, these are added after the onion-tomato mix and Pohe have been mixed. I do this for two reasons. 1. I find that the flavours are better incorporated into the Dadpe Pohe. 2. I don't like to mix this pohe too many times as the thin beaten rice is rather delicate.
I have a big list of your post to catch up.. wat a interesting way to eat poha. Looks inviting
Thanks for sharing mouth watering recipes. I am interested in a authentic Maharashtrian Besan Bhaat recipe.
I would really appreciate. Thanks again.
Thank you for the message, Minesh. Give me a week or so and let me see what I can do 🙂
Aruna,
This is my absolute favorite snack and although it is midnight here, my mouth is watering looking at your dadpe pohe 🙂
Make some. ASAP 😉